All Publications

P. Singha, S. K. Singh, D. R. Dash, N. A, and D. Koyal,"Modern analytical tools for evaluating structural and morphological features of bioactive-loaded electrospun fibers/electrosprayed particles", Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds, ch.12, pp.241-258, Elsevier, April 2025, 10.1016/B978-0-443-22228-3.00012-4       Inbook

A. N. Ambika, S. Velvizhi, J. Kaviarasi, S. K. Singh, and P. Singha,"Seasonal variability and efficiency of solar and sun drying techniques for Indian anchovy: impacts on quality, shelf-life, and sustainability", Journal of Aquatic Food Product Technology, vol.34, no.6, pp.444-454, Taylor & Francis 2025, View Details       Article

N. R, S. Banerjee, G. P. Madhukar, S. K. Singh, and P. Singha,"Computer interface for human mastication analysis", Engineering Innovations in Sensory Science, ch.11, pp.37, Taylor & Francis, August 2025, 10.1201/9781032724690-11       Inbook

S. Banerjee, S. Loni, S. K. Singh, and P. Singha,"Intelligent packaging for commercial food products", Natural Additives in Food and Sustainable Packaging, ch.15, pp.505-538, Jenny Stanford Publishing 2025, 10.1201/9781003673835-17       Inbook

S. Oyeyinka, P. Singha, T. George, O. Dudu, and S. K. Singh,"Impact of irradiation on starch", Non-thermal Processing of Major Food Macromolecules, ch.12, pp.255-268, Academic Press, June 2025, 10.1016/B978-0-443-28973-6.00012-2       Inbook

R. Goyal, D. R. Dash, P. Singha, and S. K. Singh,"Active and intelligent packaging systems", Concepts of Food Packaging, ch.5, pp.37, Taylor & Francis, November 2025, View Details       Inbook

P. B. Patil, D. Sarkar, K. Poddar, G. P. Madhukar, S. K. Singh, and A. Sarkar,"Development of a bio-based composite from in situ extracted neem oil, threadlets, and Bacillus sp. PhNs9 synthesized PHBV utilizing sugarcane molasses", Preparative Biochemistry & Biotechnology, Taylor & Francis Group, LLC, November 2025, View Details       Article

D. R. Dash, S. K. Singh, and P. Singha,"Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review", Critical Reviews in Food Science and Nutrition, vol.64, no.10, pp.3151–3166, Taylor and Francis 2024, 10.1080/10408398.2022.2130161       Article

M. Pavani, P. Singha, D. T. Rajamanickam, and S. K. Singh,"Impact of Extrusion Processing on Bioactive Compound Enriched Plant-Based Extrudates: A Comprehensive Study and Optimization Using RSM and ANN-GA", Future Foods, vol.9, pp.100286, Elsevier B.V. 2024, 10.1016/j.fufo.2023.100286       Article

D. R. Dash, S. K. Singh, and P. Singha,"Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature", International Journal of Biological Macromolecules, vol.263, pp.130120, Elsevier B.V. 2024, 10.1016/j.ijbiomac.2024.130120       Article